Description
A moist and rich zucchini cake infused with peanut butter and topped with a smooth chocolate icing. This indulgent dessert cleverly incorporates vegetables without compromising on flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 3/4 cup creamy peanut butter
- 2 tsp vanilla extract
- 2 cups grated zucchini (unpeeled)
- 1 cup semi-sweet chocolate chips (for the icing)
- 1/2 cup heavy cream (for the icing)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the sugar, eggs, oil, peanut butter, and vanilla until smooth and well combined.
- Fold in the dry ingredients, then gently stir in the grated zucchini until evenly distributed.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, melt the chocolate chips and heavy cream together in a small saucepan over low heat, stirring until smooth.
- Once the cake is completely cooled, spread the chocolate icing over the top and let it set before slicing.
Notes
- Use crunchy peanut butter for added texture.
- Mini chocolate chips or chopped nuts can be stirred into the batter.
- Applesauce can substitute some oil for a lighter version.
- Try cream cheese frosting instead of chocolate for a different twist.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
